Vegetarian Chicken Noodle Soup

Good morning, lovelies, how’s everyone doing? Managing to stay warm hopefully 🤞🏼 The past couple of weeks have been a whirlwind—equal parts challenging, heart-warming, and busy. It all started with a rough patch when I had a reaction to my antibiotics 🤒, and I haven’t been able to get another appointment yet because the doctors have been on strike, which has made things rather difficult. So I’m still quite poorly at the moment, but I’m trying and failing to take each day as gently as I can. 🌿
Luckily, things took a much brighter turn when we pulled off the sweetest surprise for my Auntie K’s birthday 🎉. We managed to gather the family and spend the day together, and seeing her face light up made all the planning worthwhile. Moments like that remind me how much these little celebrations really mean. ❤️
Life admin also made its way onto the calendar—we had a meeting with both our new and old housing officers as part of the introduction process 🏡. It was surprisingly smooth, and I’m hopeful it marks the start of a more organised, stable chapter for us.
In between everything, I squeezed in some early Christmas shopping 🎄🛍️. The shops are already buzzing, and it feels good to get a head start before the real December rush kicks in. I also found out through social media that my little cousin turned 6! 🎂✨ They no longer live in the country because her dad is in the army, but it was still lovely to see the photos and celebrate from afar.
To wrap it all up, I spent some time sorting through my clothes for donation 👚💗. It felt good knowing that items I no longer use will go to someone who truly needs them. A small act, but one that always leaves me feeling grounded and grateful.

Now on with this week’s post….With the weather turning bitterly cold here in the UK and me feeling a bit under the weather myself, there’s nothing more comforting than a hearty bowl of vegetarian chicken noodle soup. This soothing, flavourful dish brings together cosy spices, tender veggies, and delicious plant-based “chicken” to warm you from the inside out. It’s the perfect pick-me-up when you’re poorly and craving something nourishing, simple, and satisfying. Stay warm, and let this bowl work its healing magic.

🌱 Vegetarian “Chicken” Noodle Soup

Ingredients (4–6 servings)

Vegetarian “Chicken” Pieces (choose one):

• 1–2 Cups Store-bought Plant-based Chicken Strips (Gardein, Quorn, etc.)
  OR
• 1 Block Extra-firm Tofu, pressed and cubed
  OR
• 1 cup Chickpeas (for a simpler version)

Soup base:

• 1 Tablespoon Olive Oil or Butter
• 1 Medium Onion, diced
• 2–3 Garlic Cloves, minced
• 2 Carrots, sliced
• 2 Celery Stalks, sliced
• 1 Teaspoon Dried Thyme
• 1 Teaspoon Dried Oregano
• 1 Bay Leaf
• 6 Cups Vegetable Broth
• 2 Cups Egg-free Noodles (or any pasta you like)
• Salt & Pepper to taste
• 1–2 Tablespoons Chopped Parsley
• Juice of ½ Lemon (optional, for brightness)

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🍲 Instructions

Prep The Protein:

If using plant-based chicken, brown lightly in a pan for 3–4 minutes.
If using tofu: pan-sear the cubes until golden.
If using chickpeas, you can use them as-is or roast them for extra texture.

Sauté The Vegetables:

Heat the oil in a large pot over medium heat.

Add onion, carrots, and celery; cook 5–7 minutes until softened. Then add garlic, thyme, and oregano, and cook 1 minute until fragrant.

Simmer The Soup:

Pour in the vegetable broth and add the bay leaf. Bring everything to a gentle boil, then lower the heat and let it simmer for 10 minutes.

Add Noodles and Protein:

Stir in noodles and chosen “chicken.” And simmer for 7–10 minutes or until the noodles are tender.

Finish:

Remove the bay leaf. Stir in fresh parsley, and adjust salt and pepper to taste. Add a squeeze of lemon for a bright finish.

*Serve warm—with crusty bread if you want to make it extra cozy.*

💡 Optional Add-ins

• A splash of soy sauce or nutritional yeast for umami
• Peas or corn
• Fresh dill
• A pinch of turmeric for colour
• Use wide noodles for a more classic feel

*Side Notes😙 

Freezing/Refrigerating the Soup: 

• For best results, freeze the soup without the noodles, because pasta becomes mushy when thawed. Add fresh noodles when reheating. 

• You can freeze for up to 3 months in airtight containers or freezer bags. 

• You can refrigerate the soup for 3–4 days in a sealed container. 

How to Reheat: 

• Thaw overnight in the fridge or place the sealed container in warm water until loosened. 

• Reheat on the stovetop over medium heat until hot. Add a splash of broth or water if it thickens. 

Broth Tips: 

• For a more “chickeny” flavour, add: 

• 1–2 teaspoons poultry seasoning (it’s vegetarian—usually sage, thyme, rosemary). 

• A splash of soy sauce or a teaspoon of nutritional yeast for umami. 

Vegetarian Protein Options: 

• Plant-based chicken pieces keep their texture best when browned first. 

• Tofu holds up well if pan-seared or baked beforehand. 

• Chickpeas are the most freezer-friendly option. 

Noodle Tips: 

If you prefer firmer noodles, cook them separately and add them to each bowl instead of adding them to the pot. 

Swap egg-free noodles for: 

• Rotini 

• Fusilli 

• Broken Spaghetti 

• Or Whole Wheat Pasta for extra fibre 

Flavour Boosters: 

• A squeeze of lemon brightens the entire soup. 

• Fresh herbs like dill, parsley, or thyme added at the end elevate the flavour. 

• A pinch of turmeric gives that classic golden broth colour. 

This vegetarian chicken noodle soup is hearty, nourishing, and perfect for weeknights, meal prep, or sick days. It’s flexible, family-friendly, and can be made vegan with one simple swap (use vegan butter or oil). What I love most about it is how customizable it is. You can swap in different noodles, try out a variety of plant-based proteins, or boost the flavour with extra herbs and seasonings. No matter how you tweak it, it still tastes like the nostalgic bowl many of us grew up with—just in a lighter, plant-forward way.

That’s all from me for now, friends! 👋 I’m taking a short break to rest up and take care of my health, but I’ll be back in two weeks (hopefully armed with some new antibiotics and feeling a whole lot better). Thank you for coming to my blog and reading today’s post. I hope you all have a good day and an even better week while also keeping warm. Until then, take good care of yourselves and stay cozy. 💛